Preserved field snail
By WyattKuhic
A must-order dish when going to a food stall in summer, blowing the wind, drinking wine, and eating river snails... I remember when I was a child, I often went to a food stall with my father in the summer to eat river snails, small fish and stewed duck wings. Dad drank beer and we ate shaved ice and drank milk tea. Now that the shop back home is not open, and I haven't eaten such a field snail for several years. Eating in other places has never tasted as good as when I ate it with my father. The first time I fried field snails today is quite authentic (Speaking of which, I also dried myself, so I don't have to ask my mother to send us dried vegetables in the future. Beijing is really a good place to dry dried vegetables) I must make it for my father when I get home...
Recipe Recommendations
- River snail 1 kg
- onion appropriate amount
- garlic sprouts appropriate amount
- celery 1 piece
- garlic 2 cloves
- preserved vegetables of 3
- soy sauce appropriate amount
- laoganma appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Preserved field snail
1
Cut the tail of the field snail and wash it.
2
Shallots, ginger, garlic and spicy sauce, chopped preserved vegetables and set aside.
3
Put the bottom oil at the bottom of the pot and heat it to 80% heat. Add garlic, ginger slices, peppers, and preserved vegetables and stir-fry until fragrant (if you take pictures, use the previous ones.)
4
Add the snail, stir fry, then add the soy sauce, cooking wine and 1 teaspoon of Laoganma fermented bean chili sauce. Put water over the snail, cover the lid and cook for about 10 minutes (I didn't take a picture of this, but I found a magical one online).
5
Finally, add the mixed cornflour, green onions, garlic, celery and chicken essence and stir fry for a while.
6
Beer is a must ~~ Hehe.